Saturday, 24 September 2005

Thai Indian Curry Fusion Recipe

All I ate today was three Weetabix with fresh milk, one teaspoon of sugar and a lot of cinnamon for breakfast, then, in mid-afternoon, a tapas dish of ensaladilla rusa with two slices of Spanish chapata bread and about an hour later a Granny Smith apple.

Supper is simply fantastic so here we go with another Recipe by Ursula. Pieces of chicken cooked in creme fraiche with tandoori spice mix, ground almonds, minced coriander paste, mild curry powder, garlic, onion and mushrooms served with some frozen mixed vegetables cooked in Indian curry seasoning, tomatoes, onion, potato, coconut milk and more minced coriander paste.

I have a cereal bowl sized serving of this incredible feast over some basmati rice with one and a half poppadoms and half an Indian chapati on the side. I just wish I'd eaten more, especially the chicken, which is fantastic, but hey, there's always tomorrow!

About an hour later, we each have one of these fantastic looking little cakes.

Unfortunately, like the majority of cakes we find in Spain, the appearance is better than the reality. This one is made of a too light and airy machine made sponge cake with a thin smear of a custardy filling in the middle and the whole thing is long on sugar and short on taste. If I wasn't on a diet I'd make one of my famous Ultimate Chocolate Fudge Cakes!


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